Apricot Ice Cream

Method

Puree apricots. Dissolve sugar in water and cook for 5 minutes.

Pour into beaten yolks. Whisk until thick. Cool. Add cream.

Stir well. Freeze, beating at regular intervals until set.

Serve with praline.

To make Praline:

Melt sugar in a heavy pan. Add almonds.

Cook over a gentle flame for about 10 minutes. Pour onto an oiled tray.

Allow it to set.

Crush with a rolling pin and sprinkle over ice cream before serving.